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Mississippi Pot Roast

Fall-apart tender chuck roast slow-cooked with pepperoncini, butter and savory herbs — tangy, buttery comfort food.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (4 to 5 lb.) ​ beef chuck roast ​
  • 1 cup beef stock divided
  • 1 tablespoon low-sodium soy sauce ​
  • 1½ teaspoons dried dill ​
  • 1½ teaspoons dried parsley ​
  • 1½ teaspoons garlic powder ​
  • 1½ teaspoons onion powder ​
  • ½ teaspoon black pepper ​
  • ½ teaspoon fine sea salt ​
  • 1 ​ bay leaf ​
  • 12 ​ whole pepperoncini peppers plus ½ cup pepperoncini juice
  • 4 tablespoons unsalted butter diced
  • 2 tablespoons cornstarch for the gravy

Equipment

  • Slow cooker ​

Method
 

  1. Season the roast. Place the chuck roast in a large slow cooker. In a small bowl, whisk together ¾ cup of the beef stock, the soy sauce, dill, parsley, garlic powder, onion powder, salt, and pepper. Pour it evenly over the meat.
  2. Add the signature flavors. Tuck in the bay leaf, arrange the pepperoncini peppers around the roast, pour the pepperoncini juice over everything, and scatter the diced butter across the top.
  3. Slow cook. Cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours), until the meat is completely fall-apart tender.
  4. Make the gravy. Move the roast to a plate and fish out the bay leaf. In a small bowl, whisk the remaining ¼ cup beef stock with the cornstarch until smooth, then stir this slurry into the cooking juices in the slow cooker. Cover and cook on HIGH for 5 to 10 minutes, until the gravy thickens slightly.
  5. Shred and toss. Pull the beef apart with two forks, return it to the slow cooker, and toss it through the gravy. Taste and add more salt, pepper, or a splash of soy sauce if needed. Serve over mashed potatoes, rice, or piled onto rolls.

Notes

Low and slow is key. From-scratch seasoning, no packets.